Marinated Seared Tuna

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Ingredients

200 g fresh tuna

marinade:

230 ml soy sauce

1 tblsp sugar

1 medium lime

2 tblsp dijon mustard

230 ml grape seed oil

pinch sea salt, to taste

fresh ground black pepper (to taste)

wasabi crème fraîche:

½ tbsp wasabi powder

45 ml crème fraîche

samphire salad:

a small collection of shredded mixed leaves

3 samphire stalks

3 chives.

1 medium shallot

½ carrot,

1 medium radish

juice of i small lime

lomi-lomi puree:

2 medium ripe tomatoes

10 g diced shallots, chives, radish, chives and carrot

Method

Tuna: In a shallow dish, prepare all of the marinade ingredients. Marinate both sides of the tuna in the liquid. Place in the fridge for 30 minutes - turning after 15 minutes. Remove marinade and leave in fridge until required.

Wasabi crème fraîche: Place ½ tbsp Wasabi powder into a bowel and mix thoroughly with 6 tbls crème fraîche. Cover with cling film until needed.

Lomi-Lomi Puree: Blanch tomatoes in hot water to remove skin. Cut tomatoes into quarters and remove seeds. Blend 6 of the tomato quarters into blender and zap until liquid. Dice the remainder 2 quarters finely for texture and add to liquid. Add diced shallot, radish, carrot and chives. Mix well and place in the fridge. Salt and pepper to taste.

Samphire salad: Tear some green leaves and place in bowel. Add shaving of shallots, sliced carrot, radish and chives. Next break up some samphire and add it to the bowel together with the juice of 1 lime.

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